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In a large shallow baking dish, whisk the soy sauce with the garlic, ginger, oil, honey and pepper. Add the pork and turn to coat. Marinate the meat in the refrigerator for 2 hours, turning every 30 minutes. Bring to room temperature before roasting.

Preheat the oven to 375°. Pour 1 cup of water into a roasting pan. Set the tenderloins on a rack over the water and roast for 40 minutes, turning the meat once and basting with the marinade every 10 minutes. Remove from the oven and let the tenderloins stand for 15 minutes. Thinly slice the meat and arrange on a platter. Garnish with the cilantro and serve. Pass the rice separately.

Notes
Chinese mushroom soy sauce is available at Asian groceries.

Suggested Pairing

The kick of ginger and pepper calls for a robust wine with some spiciness, such as a Côtes-du-Rhône.